Name: Vietnamese Chicken Noodle Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Ingredients: 250g rice vermicelli noodles; 400g boneless skinless chicken breasts; 1 large carrot, julienned; 1 cucumber, julienned; 2 cups bean sprouts; 1 cup fresh mint leaves; 1 cup fresh coriander (cilantro) leaves; 1/2 cup Thai basil leaves; 1/3 cup roasted peanuts, crushed; 3 tablespoons fish sauce; 2 tablespoons lime juice; 2 tablespoons rice vinegar; 1 tablespoon palm sugar or brown sugar; 1 clove garlic, minced; 1-2 red bird's eye chilies, finely chopped (optional)

Instructions

Prepare the noodles

Place the rice vermicelli in a large bowl and cover with boiling water. Let stand for 5-7 minutes until soft but not mushy. Drain well, rinse under cold water, and set aside to cool completely.
Cook the chicken

Bring a medium pot of water to a boil with a pinch of salt. Add the chicken breasts and reduce heat to a gentle simmer. Cook for 12-15 minutes until the chicken is cooked through. Remove from water, allow to cool, then shred or slice thinly.
Make the dressing

In a small bowl, combine the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chopped chilies (if using). Stir until the sugar dissolves. Taste and adjust seasoning if necessary - it should be a balance of salty, sweet, and sour.
Prepare the vegetables

Wash and prepare all vegetables and herbs. Julienne the carrots and cucumber, wash the bean sprouts, and roughly chop the herbs, keeping some whole leaves for garnish.
Assemble the salad

In a large mixing bowl, combine the cooled noodles, shredded chicken, carrots, cucumber, and bean sprouts. Pour two-thirds of the dressing over and toss gently to combine.
Serve and garnish

Divide the salad between serving bowls. Top with fresh herbs, crushed peanuts, and drizzle with the remaining dressing. Serve immediately for the freshest flavor and texture.

Vietnamese Chicken Noodle Salad

Ingredients

Instructions

Nutritional Information